Matcha yogurt mousse

Overview

Spring: All things come to life! Pink and tender red, verdant green, everything is so prosperous!

Tags

• baking
• children
• afternoon tea
• corn oil
• cream cheese
• egg
• low gluten flour
• rum
• sugar
• yogurt
• gelatin tablets
• lemon juice
• milk
• tea powder

Ingredients

Steps

1. 1 Take 20 grams of milk and add it until warm, sift in the tea powder and mix well

   

2. 2 Add 30 grams of milk to corn oil, mix until emulsified, then add matcha liquid, mix well

   

3. 3 Add egg yolk

   

4. 4 Sift the flour into the egg yolk and matcha mixture

   

5. 5 Mix in a "Z" shape until there is no dry powder and the egg yolk liquid is smooth

   

6. 6 Beat the egg whites into an oil-free and water-free basin, add sugar in 3 batches, and beat until wet peaks form

   

7. 7 Mix the egg yolk paste and egg white in 2 batches, cut up and down and mix evenly

   

8. 8 Preheat the oven to 150 degrees and set the middle level on the upper and lower heat for about 30 minutes

   

9. 9 Immediately remove from the oven and let cool

   

10. 10 Cut a circle according to the bottom of the 4-inch cake mold, and then cut two rectangular pieces

    

11. 11 Prepare a 6-inch round cake mold and place the tea cake slices as shown

    

12. 12 Soak the gelatine slices in ice water until soft, heat the milk until it is almost boiling, crack in the eggs, mix well, add the soaked gelatine in batches

    

13. 13 Soften the cream cheese at room temperature and mix until smooth and without lumps

    

14. 14 Add the milk liquid into the cheese in 3 batches

    

15. 15 Take a little original color cheese paste and set aside. Add a little red coloring to the remaining cheese paste and mix it into pink cheese paste

    

16. 16 Pour the red cheese liquid into the mold first, then put the original color cheese paste into a decorating bag to draw a flower shape on the surface, and refrigerate for more than 4 hours

    

17. 17 Winter is here, can spring be far behind?